The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats

ÖZ E.

Food Chemistry, cilt.352, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 352
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.foodchem.2021.129378
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Meatball, Intermuscular fat, Sheep tail fat, Polycyclic aromatic hydrocarbons, Heterocyclic aromatic amines, Fatty acid profile, ACID-COMPOSITION, LIPID OXIDATION, MODEL SYSTEMS, BEEF PATTIES, MEAT, COOKING, PAHS, OIL, FOODS, SMOKE
  • Atatürk Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier LtdThe formations of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in barbecued meatballs formulated with different animal fats [beef intermuscular and/or sheep tail (ST)] were investigated. Meatballs were also analyzed in terms of some qualitative and quantitative properties. From perspective of nutrition, meatballs formulated with ST fat at level 10% contained the highest ratios of linoleic acid (2.29%), ∑PUFA (2.52%), and ∑PUFA/∑SFA (0.05). Animal fat type had no significant effect on total HAAs amount of the samples and total HAAs amount was ranged between 1.35 and 2.91 ng/g. On the other hand, the usage of different animal fat significantly affected amount of BaP and PAH4, and the levels of BaP and PAH4 were ranged between 2.33–4.30 and 8.41–15.48 ng/g, respectively. From perspective of health risk, it can be noted that the meatballs formulated with ST fat at level 10% are more risky due to their total amounts of food toxicants.